New Winemaking Technology Introduced at St. Catharines Conference in Canada

International trade across the Peace Bridge may have just taken a big leap forward with the introduction of BubbleFlo?, an amazing new instrument that assists home winemakers in monitoring the fermentation of their wine. BubbleFlo takes the guesswork out of the fermentation process. BubbleFlo is the brainchild of two Buffalo entrepreneurs whose invention quickly captured the attention of participants at the Home Wine & Beer Trade Association (HWBTA) conference in St. Catharines during the second weekend in June.

?We received a terrific response to BubbleFlo from some important members of the trade in St. Catharines,? says Dan Kornacki, Bubble Flow, Inc. CEO. ?Distributors for home winemaking products in North America were very impressed with our product.?

Everybody knows that wine is becoming big business as the nation?s alcoholic beverage tastes encompass more reds, whites, and blushes and new labels seem to materialize at each visit to the wine shelves. But not all of the wine poured these days is being sold by wine merchants. An increasing amount of good serviceable table wine is coming from the bottles, vats, and carboys of North America?s burgeoning number of home winemakers. This operation usually goes on at home but can also take place at a u-vint, a store where knowledgeable wine folks will assist your winemaking efforts. With do-it-yourself vintners rapidly increasing on both sides of the border, Bubble Flow hopes to corner both markets with its new product.

The trickiest and most delicate part of making a decent wine is getting the fermentation right. Today?s commercial wine kits provide all of the necessary ingredients, primarily the grape juice and the yeast, but calculating the progress of fermentation is largely a matter of guesswork. That?s where Bubble Flow?s principals saw a niche for a product that would monitor the fermentation, take out the guesswork, and enable the home winemaker to make ?great wine every time.? To keep things simple, they named the product BubbleFloTM, the same as the company, without the w. But what is a BubbleFlo and how does it work?

?Several years ago I was making a batch of wine and the anaerobic fermentation seemed to go on forever,? recalls Andre Pazik, who is the Executive VP and Chief Technology Officer. ?I watched the airlock for activity and dipped into it to do hydrometer tests even though it risked contamination. I just wanted to know when the fermentation would stop.

Mr. Pazik set about to create an instrument that would quantify the fermentation rate and alcohol production rate. This technology would enable anyone to make great wine, from the novice following step-by-step instructions to the expert using charting and data analysis tools.

Mr. Kornacki contracted John Chew, a former associate, as a consultant to organize marketing and launch BubbleFlo into the eager hands of winemakers and distributors.

With a patent for the product in hand, the company is moving quickly to capitalize on the excitement generated among the trade at the HWBTA conference. An introduction to world markets is planned for later this year.

Bubble Flow?s successful product introduction has been assisted by a $200,000 venture loan from the ECIDA/Niagara Region Ventures Fund (www.nrvf.com) and the Buffalo and Erie County Regional Development Corporation. Al Culliton, CFO of the development corporation, stated, ?RDC and the Niagara Region Ventures Fund are happy to assist in the commercialization of new technologies by local companies.?

Bubble Flow is located in and supported by the University of Buffalo?s Baird Research Park, 1576 Sweet Home Road, Amherst, New York 14228.

For more information on BubbleFlo?, please contact Dan Kornacki at 800-817-1440 or dkceo@bubbleflow.com, or check the website at http://www.bubbleflo.com

For more information on BubbleFlo?, please contact Dan Kornacki at 800-817-1440 or dkceo@bubbleflow.com, or check the website at http://www.bubbleflo.com

A Short Wine Vino Summary

Overproduction - the Greatest Challenges to the Wine Industry

Worldwide, overproduction has long been one of the greatest challenges to the wine industry.In the last three years Spain, France and Italy's wine pr...

Introducing the new Wine Enthusiast Wine Bouquet Kit the fun learning tool you’ve been waiting for to help you to recognize and describe wines like a professional. With Wine Bouquet you’ll train your scent memory and learn to accurately identify a wide array of aromas in any wine. You’ll learn to quickly and easily identify wine varietals and types just by smelling them. Kit includes 12 vials of the most common aromas found in wine 12 aroma cards and complete instructions. All enclosed in a stunning gift box. Wine knowledge made easy. Great for parties. Includes 12 aroma cards explaining each aroma. Includes 12 vials of the most common wine aromas.

Word about some excellent domestic producers. these are wine gifts that share the bounty and spread the good Eggs and vegetables. it can also be teamed up with spicy asian foods, Find a wine club california wine club international wine club wine making clubs others coming soon. club florida wine club wine tasting clubs australian wine When you buy wine online from us. online wine newsletter which will assist you you may also sign up for our

Leftover wine may bring about problems for many of you that leftover food doesn?t possess. While it?s easy to throw a vat of macaroni in a Tupperware bowl or wrap a piece of bread in a plastic baggie, the same can?t be said for wine. When it comes to saving wine, there is no place for foil or Saran wrap.

This makes figuring out what to do with unused wine particularly challenging. And, it further perpetuates the idea that no wine should ever be left over. Just like we, as children, were taught to clean our plates before we could leave the table, as adults we must empty our bottles before we?ll be excused.

Nonetheless, there are still instances when leftover wine simply can?t be avoided, times when ? as a result of a party, a misjudgment of thirst, or a huge wine sale that could not be passed up ? wine must be kept another day. So, what do you do then? Well, move over whales, it?s time to save the wine.

Can I get an Ice Box?

We?ve all been in the familiar situation of a restaurant meal we couldn?t possibly finish. The portions of that fillet mignon were too large, too many drinks have been consumed, and we?ve just given our last antacid to the bus boy. At this point, there?s only one thing that can be done: a box must be requested. This concept, for those who can?t finish a bottle, also rings true for wine.

The ice box, for saving both red wine and white wine, is one of the first places to start. This may seem a bit opposite as red wine, by rule, is not typically served cold. However, after a bottle is open, keeping it in a cool, dry place may be the best chance of keeping it as fresh as possible. But, even with refrigeration, the remainder of the wine should still be consumed within three or four days; the longer it remains in the ice box, the more tasteless it will become, soon spitting nasty comments in the direction of the Arm and Hammer.

The freezer, not to be left out, also extends itself to our ?Save the Wine? campaign. While wine is not usually frozen, except by those of you who are rare cravers of a port-sicle, left over wine can be placed in the freezer, and then used as cooking wine.

Put a Rubber Cork In It

The freshness the original wine cork keeps inside the bottle can never be replaced. As soon as that wine cork was extracted, wine began to fall victim to the air that entered. However, a rubber wine cork can be placed in the bottle to preserve some freshness, and keep it from spoiling further.

When this rubber wine cork is coupled with a pump, a device that is used to take air out of the bottle, the wine may be even fresher than with the rubber wine cork alone. However, some wine experts assert that this is not a good way to preserve wine, believing the device is simply putting on airs about taking it out.

Invent Wine Tupperware

The day when the containers used to store week old ravioli and leftover fried chicken can also be used to store Merlot is a day that is good for all mankind. However, this day may not ever come. One of the problems with the Tupperware used to store foods and liquids is that it also stores great amounts of oxygen. When it comes to leftover wine, oxygen is the number one nemesis, its least favorite element in the entire table.

Still, the idea of Tupperware doesn?t have to be wasted on wine. Instead of using the plastic containers kept in your cupboard, purchase some smaller wine bottles. There are several wine stores that sell small wine bottles just for this purpose. These small bottles allow you to fill wine up to the top ? thus keeping air out ? and re-cork the bottle.

Get Gassy

For those of you who drink too much wine in one sitting, you?ve probably noticed that wine and gas can sometimes go together. However, when it comes to storing wine, a completely different gas is fortunately involved.

Private Preserve is a brand name of gas made with the intent of providing a blanket of freshness over your bottle of wine. The gasses in the Private Preserve are heavy, more so than air. This moves oxygen away from the wine, preventing the wine from spoiling. Because of its effectiveness, many restaurants and bars use it. With no components that alter the taste of wine, Private Preserve is subtle, safe, and environmentally friendly.

Buy Less, Drink More

Wine is easy to buy. It?s a drink we often love unconditionally. Even a red wine carpet stain or the world?s worst hang over isn?t enough to make us cut all ties; the vine, so very often, can not be severed. This is for one reason: wine is one of life?s greatest pleasures.

Because of this, it?s often easy to purchase large bottles when small ones are warranted. You may think you are doing the right thing, asking the stock boy to help you load a forty pound vat of wine into your cart, but you must keep in mind that wine is made from fruit, a food that spoils easily.

Instead of purchasing huge bottles of wine, try purchasing ones that you can actually finish in a single setting. This takes the entire problem of leftover wine out of the picture. This may seem more expensive, as often wine purchased in bulk is cheaper, but wasting wine or letting it spoil can get expensive too; it can certainly do a number on your bank account, not to mention your soul.

Leftover wine can be one of the hardest to deal with: it?s a high maintenance leftover. But, it?s not impossible to save extra wine in a manner that will keep it from spoiling. From refrigeration to a rubber cork, from using small bottles of wine to using specialized gas, there is sure to be a process that works for you. After finding which one is most efficient, you?ll be able to buy wine, drink wine, and keep some for later.... Just remember to soften the blow for the excess remaining by telling your leftover wine that just because it?s unused, doesn?t ever mean it?s unwanted.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com. With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

Another short Wine Vino review

What to Do with Leftover Wine

Leftover wine may bring about problems for many of you that leftover food doesn?t possess. While it?s easy to throw a vat of macaroni in a Tupperware ...

"Imitate no one and make your own name in Margaux" is the challenge that Marie-Christine Bondon has been taking up since 1998 when she became administrator and manager of Chateau Pontac-Lynch. Nestled between Ch. Margaux and Ch. Palmer, the shared micro-climate and soil is evident in its obvious quality. This lovely red is a great discovery and an excellent value. This is the Chateaux's "Cuvee Special" from the 2003 vintage. A blend of 40% Cabernet s., 30% Cabernet f., 20% Merlot, and 10% Petit verdot (the majority of the regular Cuvee is made with Merlot) this wine is barreled for 1 year in 70% new French Oak barrels instead of 40% new oak barrels for the regular cuvee. Only 500 cases of this wine were made and the winery hand-harvested the grapes and then employed a rigorous examination process of the grapes inside the winery to make sure only the best made it into the crush. The new oak gives the 2003 Cuvee Special a very smoky nose to compliment the outstanding depth of fruit on both the nose and palate. From a great vintage, this wine will easily last 15-20 years and possibly longer. PONN03 PONN03

Dec 22, 2006 (Fri): Join us for our Vino 100 weekly wine tastings ... this week, we're featuring wines that our customers are in love with as part of our Customer Appriciation Week! Great juice for a great price ... come and see the Vino 100 difference and enjoy the only every day FREE wine tasting in KC!